Pasta all'Amatriciana - Is this Italy's Best Pasta Sauce? - Food Wishes
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- čas přidán 16. 09. 2021
- There’s no way to actually win an argument about which pasta sauce or pasta dish is Italy’s best, but that’s not really the point. Arguing is fun, and just being able to passionately make your case, more than makes the effort worthwhile. I tried to do that in this Pasta all’Amatriciana video, although it was really more about showing why, than explaining why. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/285...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pasta all’Amatriciana, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
"This is amazing but you don't necessarily want to eat a gigantic plate of it..."
Me: *does not compute*
LOL
Yeah - the small plate would be the Italian tradition... this is 'Murica!
Yep, I'm totally going to eat a gigantic plate of it. Maybe two!
I did the same 😂
"You won't want a big bowl of this"
Me: "Don't underestimate my love for pasta and cheese"
Yeah that statement literally made no sense. Doesn’t matter what kind of pasta I usually eat at least 3 large plates with garlic bread on the side.
I think I've been a subscriber for about 11 years.. I never get tired of hearing you narrate these videos. ♥️
How can you stand the voice inflecting upwards after every phrase? It's exhausting to listen to.
@@dxcSOUL that's funny. I've always noticed it, but it never bothered me.
I listened to a audiobook last week and the lady that narrated it did the same thing. Found it hard to listen to.
@@dxcSOUL This is my one and only issue with this channel. I watch these every now and then but would watch a lot more if he could get that under wraps. Oh Well...
@@jd52wtf same. I come back every now n then but I can't get thru more than one at a time.
I wasn't sure if I could dig it, but it's grown on me, along with the deadpan humour and occasional awful pun. :)
Your professionalism and quality of content make this channel the absolute winner. Can't say how much I appreciate the fact that you are not promoting anything. You just keep on doing the most simplistic and precise thing, while making us laugh too. A true genius.
He really is the best! If I need a good recipe idea explained well I know where to go!
May the algorithm bless this man ♥️
I agree with everything you posted. I love how Chef John presents these delicious recipes with a wonderful measure of humor...including his analogies... after all we are the Madonna of our Pasta all’Amatriciana!!
I was looking for quinoa recipes, drank a few beers, so here I am. Thanks chef John, I'll be making this tomorrow.
Truly, Chef John is the Bob Ross of a happy little pasta sauce.
The problem with Italian food is three days later you’re hungry again.
You win the internet!
Seconded, great joke
Good one
I don’t get it
@@TheFidelRF it's a play on the expression "the problem with Chinese food is three hours later you're hungry again" (because of the msg), the joke is Italian food is so rich you won't need to eat again for three days
This is one of the classic channels of youtube which is still classic and spreading the awesomeness the old fashioned way ! We are grateful to chef john. And enjoy !
Chef John and food wishes. One of the last remaining places of comfort left in the world. Thank you.
When I was lucky enough to go to Rome this was one of my absolute favorite things I tasted. Thank you for the recipe chef John!
A couple years after a decade+ in professional kitchens, I've become absolutely obsessed with Italian cooking. For me, and I mean just IMHO, it's just the most beautiful and pure cuisine ever. I love everything about it, especially the attention to great ingredients and simplicity.
You are, after all,
the Papa Americana
of your Pasta all’Amatriciana.
YOU! You're good!!!!! LOL.
Look this video, real original italian recipe from older italian chef (82 years) from Amatrice town, this is SPAGHETTI ALL' AMATRICIANA!
czcams.com/video/9E5LVUP-FIQ/video.html
This is fantastic! I have been making this for years! It’s nice that you actually showed us a original recipe!
Made this yesterday, was fabulous felt like I was in Italy, had this in a restaurant years ago but this was much better! I love your recipes. Have made many! Thanks for your site! Enjoy
This is probably my favourite food, my grandfather (he came to Brazil from Rome in the 70's) used to cook this dish almost every week during my childhood. I love it.
I love your recipe videos Chef! and your wonderful narration! I draw a lot of inspiration from your creative fun in your work. I also love that you dont have fancy expensive resteraunt equipment and keep it simple for the folks who have the normal resources in their household🤙🏽
We just finished it - for our dinner…. been waiting for this with our home made sauce. Mmmmmmm We found both the cheese and meat at our local Italian grocery store. Thank you!
I have never been more comforted in my life than by the words - 'That's just you cookin' ... freakin' gospel!
You are so much my culinary CZcams hero that I can't think of a single dish of yours I've made that didn't turn out awesome! I HATE HATE HATE anchovies. But, I just made Anti-Pasto and took your advice to use anchovies in the dressing, and OMG!!!!! It was amazing, and you nailed it, I didn't taste the anchovies; I was that person you mentioned that hates them, btw. I can't thank you enough. Honestly., I can't.
Traditionally guanciale was cooked with a bit of lard that adds a bit more richness to the sauce. You are right about the wine in the past they use to add a splash of vinegar for a note of acidity. Amatriciana is amazing and don't forget a pinch of chilli :-)
Ecco……..esatto!
NO...no chilli needs to be added. As for the lard, guanciale has more than enough fat to go round for flavour.
@@mp3bee dear friend I appreciate you sharing your opinion but it cannot beat hard facts! Indeed amatriciana has chilli in the original recipe registered in Amatrice where Sugo all Amatriciana was born and yes lard was used largely many years ago instead of the fancy extra virgin olive oil because lard it's what everybody had and oil could be expensive for some households.
Davvero ci va il lardo in ogni singola porzione di amatriciana?
Come giusto bilanciamento, dipende molto dalla quantità di grasso che ha il guanciale
Nel video per esempio, l'olio d'oliva non è affatto necessario
Così come per il lardo
Se proprio si vuole aggiungere lardo, olio o altri grassi bisogna togliere una parte del grasso dal guanciale mentre lo si taglia
@@s1mo non stiamo parlando di grosse quantita un mezzo cucchiaio o meno a seconda delle porzioni che stai cucinando. Io sono uno chef e anche a me sembrava esagerato ma ti assicuro che il risultato e veramente squisito ;-)
Fact: this recipe originates in the town of Amatrice, thus the name "amatriciana". Unfortunately the town of Amatrice and its people suffered severe damage and loss of life due to a major earthquake back in 2016.
My family is from Amatrice. Their homes were destroyed.
Damn, that is sad. In their honour I will stuff a whole pot of this dish in my face tonight
The earthquake happened one day before the Amatrice pasta festival. There would have been many, many more casualties if it happened on festival day. The town is destroyed. So sad.
@@maydaygarden 😥
@@emmaharrison1399 so sorry,🙏 heritage, a sense of place and history lost. I hope they were saved😔
One of my absolute favourite sauces, love your work as always
@ChefJohn, I live in Italy and follow your channel. Sorry to say but it's only one of the many sauces our country has produced. This is top 10 in my opinion. As always, the steps you take to make all sauces is on point. Bravo!
Simply beautiful. Beautifully simple
Thank you for this recipe! I took a food tour in Rome to Trastevere, and pasta al'Amatriciana was my absolute favorite dish there. The guanciale gives so much rich and smoky flavor.
that and the little baby artichokes roman style
was it a place by the bus station?
You made my day. It looks great! Approved from Italy!
You just brought my Amatriciana game up a notch. Thank you, Chef!
I love you Chef John!
This is my favourite dish from Italy 🤗🤗🤗 I'm sooo happy you did this video! I'm going to have to make some now lolol
Beautiful dish! This and Caccio e pepe are my favorite pasta dishes. But I always add a measure of pepperoncini (red pepper flakes) in it and it is next level! I love the touch of using your fresh tomato sauce! I will try that!
Making this one tonight! Thanks for showing this recipe.
Shout out to whoever keeps your stove top so clean~
That person is, after all, the Martin Sheen of keeping his stovetop clean.
Hey man thanks I appreciate it
Ain't me homie
Cover your Stove top with two layers of aluminium foil and joint them with clear tape, looks good and it's a easy way to avoid cleaning the top time and time again, also cook low heat to avoid spills.
I would really like to see a cleanup video, because no matter how much I try, I can’t get mine to be that clean.
Long day at the airfield and what better way to wind down by watching, listening and learning with chef John, only downside is it’s now too late to cook tonight.. but not tomorrow!!
This is the first time I've seen on youtube an American prepare a near perfect roman pasta dish. We usually add a small chili as well. From Rome, well done! 👍
The many America’s who can and do cook authentic Italian aren’t as technically savvy as folks like chef John because they are usually a lot older. Like my grandparents….
best food channel on youtube for years!! thank you!
Thank you Chef John!!
Chef John you are a class act. You got that good kind of comedy.
Wow amazing recipe
This tomato base for any sauce, tonight was garlic and Swiss chard, is gold. Pure gold. Plus, the solids make a terrific base for tomato relish. Fantastic.
Wow. I made this recently. It was decadent and delicious. Thanks chef!
I love how accessible you make every recipe 😃🖒
So good! Thank you
Looks great. My Grandma always put sauce in the bottom of the wide, big bowl. Then added pasta, more sauce then stirred. Yours looks even better as it will marry flavors! I always liked left over pasta better, now I can enjoy 'same day' left over flavor.
Thank you!
Oh heck yeah, been wanting a good recipe for Amatriciana!
This sounds great, doesn't it? I love the long simmered sauces but this garden fresh sauce sounds like a winner too.
Then I wouldn’t make this recipe 🤣🤣🤣. It is not how Amatriciana is made. I got the real authentic recipe for you if you wish
Looks great!
This dish looks so beautiful and appetizing that the video made me hungry while literally eating breakfast.
Amazing recipe. Just beware of the guanciale, as even the "low sodium" I asked at the meat market was salter than just drinking pure salt. Did it a second time with the meat gotten at a butcher's and this time it was perfecto ! Merci, Chef John, from one Jean to another :)
Thank you for sharing this with us!
I'm gonna try this! Looks delicious.
Sure looks delicious. Can't wait to try it
Gosh! I am so hungry after watching this. Easy to make for my lunch today.
haven’t had this in forever. SO good.
I'm gonna try this tonight, looks delish !!
I LOVE you chef John, AMAZING, Now I am hungry, Bravo paisano ! and a NICE big glass of white wine to go with it !.
one of my very favourite pasta dishes
One of my favorite dishes to pick up a la minute on a busy dinner rush.
Thank you for everything i love your voice and humor
How did you know, Chef John? I watched about 5 of these last night looking for yours. Thanks!
If I drown in my own saliva it's YOUR FAULT Chef John!
It is most definitely looking fine!
Looks so delicious !
I made the same recipe! Delicious
Tried this and I cannot recommend this recipe enough. The sauce has such an amazingly meaty and rich flavor while also still saucy and bright. Wish I could make this every night😅
Very authentic. Got everything right.
Pasta 'matriciana is my fave pasta!!! So easy to make and soooo good.
I was just talking to the wife about making your bolognese sauce this weekend. I guess we will be trying this instead. Thanks for the video.
When I get a notification that you have downloaded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️،
This Pasta all'Amatriciana recipe looks so delicious Chef John.
Rigatoni is just fine❣️🤤 F.Y.I.... I most certainly DO want to eat a gigantic plate of this!!😋 Thank u, Chef John👨🍳🌟
So lovely..omg....I must make this pasta!!!! You are amazing....!!!
Can’t find guanciale in my area, so I use smoked hog jowl that is always available. Love it!
Thank you for teaching me to be a better cook.
Wonderful comment. So kind.
I use lightly smoked pork for amatriciana and Carbonara. I tried Guanciale but while the texture was amazing, it couldn't compare in taste so i reverted back. Guess i was unlucky with the guanciale...
the only difference between it and jowl is the smoking part, it’s literally part of the jowl just not smoked. he’s either ignorant or trying to make you buy the more expensive cut when he said it’s not jowl…
@@bostonrailfan2427 He literally calls it cured pork jowl though? Not sure what you're on about.
@@bostonrailfan2427
"He's either ignorant, or..."
No, you are.
He clearly stated it's cured pork jowl.
I have learned I just don’t like guanchale.. but other family members loved it. Thanks John
I use American made cured pork jowl. It is easy to find in the South. I get mine at Walmart. While it isn't cured with herbs like guanciale, but it is close enough and very inexpensive. I recommend frying a small piece to check how salty it is. If it is too salty for your taste cut the jowl into lardons and then soak them in cold water for 30 minutes to an hour.
looks amazing
Apart from using oil in the beginning, a surprisingly authentic take on a Roman classic.
I learn a lot from you. In a very nice way. Thank you.
Your voiceover character is amazing!
Oh my God! I was just telling my friend about this dish last night.
Yeah, PastaGrammar made a recipe video about this, and posted it Wednesday. She used the bucatini pasta. They both look delicious.
Same!
Sounds so good.
I made this with pancetta since I can't find guanciale where I live and it was amazing! I feel it's one of those recipes that works best as a once in a while treat rather than being a part of my regular rotation, but nonetheless I ate the whole thing and still wanted more
@Peter Zarelli Ciao paisano, I have used both in my carbonara, and I honestly can't tell the difference. Both are just cured slabs of fat from different parts of the same pig.
I'm always surprised, that somenone on the internet claims, that he can't find a specific ingredient. Well, maybe you should use this mysterious internet!
@@klauspokorny4381 Ordering food on the internet usually isn't a good value proposition. The first listing for guanciale which comes up for me on Amazon is $60/lb, while it's $20/lb at a local Italian grocer, and that's not even considering shipping. If you have to pay $60/lb for guanciale, seriously, just use pancetta.
I’ve cooked with both, I definitely found there to be a difference with guanciale. In line with Chef Johns thoughts, the pork flavour was more forward and cleaner with guanciale, and the fat from which similarly affected the flavour of the sauce.
I love these videos for the cooking wisdom, but his voice I could just listen to as a relaxation audio.
His voice has me scrabbling for the mute button
Also..I love the "crispy stage" of just about anything! I'm so hungry now! 😆
Wow, thanks for the trip to Italy
I am so going to cook this, thanks =)
You are, after all, the Gran Mama of your Pasta all'Amatriciana
Just came back from Rome. I ate this every day. 😊
yes chef john, this and caccio and pepe - best of the best
Few ingredients, but big flavor! I can’t wait to try this recipe ❤️
Yes! My favourite pasta dish!
I made this tonight with well-trimmed Guanciale and rigatoni. Instead of white wine I used dry vermouth, which was fine. It came out perfectly. 👍
Simply amazing
Luxurious texture 🥰
As an italian I can tell you the pronuciation of Amatriciana is definitely very good 😀
Thank you i will and do
Eeenjoyyyy
Your recepies
Two years ago while visiting a friend I've known since 4th grade, he ordered this as an off the menu side dish for us at an Italian restaurant in north Jersey. He learned about the dish many years ago after visiting the town in Italy after which it's named. He also found a wife there while writing a couple of books before returning to the USA.
The town is Amatrice. 🇮🇹
I sincerely believed, since we made the sauce earlier in the week, that you were going to be making the actual pasta today. Imagine my surprise! (😂🤣😅) Still, this dish looks delicious -and since I dutifully already made the sauce - will be a treat after I go acquire the pork cheek!
YUM... Mouth watering!
chef, you're pretty good at this stuff
A very interesting approach. Taking the guanciale out after the render is probably a good way to keep it crisp. Also, I see a lot of variation when it comes to finishing the pasta in the sauce, and I can never figure out why some recipes call for it and others don't. Or at least, why some people's recipes do and others don't.
True Italians always finish their pasta in the sauce maybe with extra sauce put on top. The variations where pasta isn't finished in the sauce and the sauce is spooned over the top is italian-american. I think this was done to remove one step of cooking. A lot of the recipes are similar but the methods differ. Also the italian-american variants tend to use a ton of garlic,milk, or herbs. This is was probably to help with the fact they couldn't get the same ingrediants here as they could in italy so they improvised to get something close with what they had.
@@CrownedFalcon00 In fairness, I think you might be conflating Americanized Italian cooking with Italian-American. The latter is done by Americans with strong Italian roots, and although it differs from true Italian cooking, it is much better and more authentic than Americanized Italian. At least this is my experience as an American with Italian roots in New York.
Personally, I have been spending more time finishing my pasta dishes in the sauce. I have always done this, but I've gone from spending a minute in this stage to about 4-5.
This is certamente my absolute favorite sugo per la pasta.
Oh my God! I was just telling my friend about this dish last night. Have a nice day!
Just magical